Another recipe – now this is tasty, and a good friend suggested adding shredded chicken to the mix too -which I think could work a treat. Once I’ve given it a go I’ll be sure to update here
Ingredients
- 250g Mushrooms – chopped or sliced
- 2 handfuls of Spinach – chopped [can use frozen if you defrost and drain prior to cooking]
- 50g Butter
- 4 tbsp Plain Flour – I use Doves Farm’s Gluten Free
- 400ml Stock – I’m a fan of Knorr Stock Pots because they’re Gluten Free, and available from most supermarkets
- 500ml Milk – If you want a thinner soup you can add up to 1 litre, but I only use 500ml as it gives a creamier texture
- Additions
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- Salt to taste
-
Method
- Melt the butter in a large pan, on a low heat
- Add the flour and stir until the mixture becomes a yellow colour
- Add the mushrooms and stir until they’re well coated
- Add the remaining liquid ingredients
- I add the Stock first and then add the milk slowly
- Stir the mixture constantly
- Add the Spinach
- Bring the mix to a boil and then simmer for 20-30 minutes
You can blend the mixture if you want to, but I prefer a more whole mushroom and a chunkier style soup.
Simple – Enjoy!
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